Snickerdoodle Cookie Recipe

snickerdoodle cookie


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1/2 cup vegetable shortening
1/2 cup butter, room temperature
1 1/2 cups granulated sugar
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons granulated sugar
2 tablespoons ground cinnamon

Preheat oven to 400 degrees F.
Get a large bowl, cream vegetable shortening, butter, 1 1/2 cups sugar, and eggs until light and fluffy. Add flour, cream of tartar, baking soda, and salt; stir until well blended.

Get a small bowl, combine 2 tablespoons sugar and 2 tablespoons cinnamon.

With your hands, roll dough into balls the size of small walnuts; roll in the prepared sugar/cinnamon mixture. Place cookies 2 inches apart onto ungreased cookie sheets.

Bake approximately 8 to 10 minutes in oven 400 degrees F until light brown as these cookies firm up as they cool. Remove from oven and cool on wire cooling racks. Cookies puff when they begin to bake and then flatten out with crinkled tops.

YIELDS: Makes 8 dozen cookies.

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